<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1-2-3 Meurbeteig Dough</title>
      <categories>
        <cat>Pastries</cat>
        <cat>Ethnic</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar: single weight, 100 gm</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Butter: double weight 200 gm</item></ing>
      <ing>
        <amt>
          <qty>2 3/4</qty>
          <unit>cups</unit></amt>
        <item>Flour: triple weight 300 gm</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Egg yolk</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Cold water, wine , brandy</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Grated lemon rind</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Optional:</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Baking powder for kuchens</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Cocoa or melted choclate</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Ground almonds</item></ing></ingredients>
    <directions>
      <step>  Translated Meurbeteig means " mellow dough ." The basic method for this
  versatile dough which can be made into many variations starts with the
  principle of : one part weight sugar, double weight butter and triple
  weight flour.The cup amounts above are approximates. Just weigh ingredients
  for the most accurate measurements. Combine the flour, butter and sugar and
  stir in enough egg yolk with vanilla, wine, and lemon to taste to bind the
  dough. The dough can be made batter like, softer or firmer as desired. this
  is the outstanding feature of this dough to change it to your liking. For
  kuchens the dough can be made into a texture to spread or pat into the pan.
  although normally no baking powder is used, a teaspoon made be added for
  kuchen type doughs.Normally the dough is like a short dough similar to tart
  pastry.Basically for softer doughs, increase the egg yolks and decrease the
  flour. for chocolate variations add some baking cocoa or melted chocolate.
  For a tangy dough add some sour cream, or grated cheese for a cheese pastry
  dough. blend in almonds for a nut dough. Of importance is that the dough
  should be prepared quickly  and chilled prior to using if used for tart
  shells or pastries.Then it can be rolled out to fit tart pans etc.Prick the
  dough with tines of a fork when used for tart pastries. For kuchens the
  dough need not be chilled and may be used immediately. Double recipe if
  desired.Follow individual recipes, baking temperature usually from 350 to
  375.Dough freezes well.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
